Quick and easy Gluten Free bread recipe done in the air fryer:
- 200 grams water
- 10 grams whole psyllium husk (I don’t recommend using powder)
- 4 large eggs
- 330 grams quinoa flour or white rice flour
- 2½ teaspoon baking powder
- 6 grams salt (adjust to taste)
Add psyllium husk and water to a medium-sized bowl and whisk vigorously to prevent lumps. Set aside.
Separate the egg yolks and whites into a glass bowl to whip later. Place the yolks in a separate bowl.
NB. Make sure that none of the yolks get into the whites because they will not form stiff peaks when whipped.
Then, beat the egg yolks until they look pale yellow. This should take a minute or so at high speed.
Once egg yolks are ready, add psyllium gel to the mixing bowl with the yolks and mix with the electric mixer until evenly incorporated.
Add the dry ingredients to the egg yolk with psyllium. Mix until you see crumbly dough.
Beat the egg whites on high speed until they form stiff peaks. It will take a couple of minutes.
Add the egg whites’ stiff peaks gradually to the rest of the ingredients by folding it in, until it looks like a thick cake batter. Do not overmix by knocking the air out of the egg whites.
Now, line grease your ramequins or small mugs.
Smooth the batter into mugs or ramequins using a silicone spatula.
Place 3 ramequins in the air fryer at a time and cook at 180 degrees. Bake for
35-40 minutes.
When cooked place on cooling rack and allow to cool before removing.
Once removed slice into sandwich size pieces.
Enjoy straight away or freeze for when you need a slice or two of bread. Also eat toasted.😊